Artichoke Recipes

Once youve learned a few simple tips to clean and prepare artichokes, youll be making this roasted artichoke recipe all the time!

I always keep jars of marinated artichoke hearts in my pantry. They’re convenient and can add a bit of something special to your pasta, salad, or even an egg casserole.

Artichokes are loaded with nutrition like vitamin C, fiber, and potassium, but we often overlook them because they can be intimidating to buy and cook. But they’re actually not!

There are a few key steps (below) to prepare artichokes for cooking, but once you nail those, youre on your way to making the best artichoke recipe.

Mediterranean Roasted Artichoke Recipe

Mediterranean roasted artichoke recipe with capers and roasted garlic-dill vinaigrette. Perfectly tender and

Prep: 20min

Total: 1h

Yield: 6

Nutrition Facts: servingSize None, calories 148 calories, Sugar 2.7 g, Sodium 154.9 mg, Fat 10.6 g, Saturated Fat 2.1 g, Trans Fat 0 g, Carbohydrate 13.1 g, Fiber 4.9 g, Protein 3.8 g, Cholesterol 4.2 mg

Ingredients:

• 3 large globe artichokes
• 3 tsp lemon juice
• Salt and black pepper
• Extra virgin olive oil (I used Private Reserve Greek extra virgin olive oil)
• 6 garlic cloves, peeled
• 1 small shallot, thinly sliced
• 1 tbsp capers
• Crumbled feta cheese to taste
• Same 6 garlic cloves roasted earlier with the artichoke (see above ingredients)
• 1/2 cup chopped fresh dill
• 1/4 cup fresh lemon juice
• 1 tsp honey
• Salt and Black Pepper

Instruction:

1. Preheat oven to 400 degrees F.
2. To clean artichokes, first, cut off the stem/stalk. Peel off the tough outer layers by hand. When you reach the softer layers, use a serrated knife to cut off about 3/4 inches from the top. Now, cut artichoke in half length-wise. Then, using a spoon, remove the fuzzy choke on the inside.
3. As you clean the inside of each artichoke half, immediately add 1/2 tsp lemon juice to cover the surface to prevent the artichoke from discoloring.
4. On a large baking sheet, place each artichoke half in a piece of lightly-oiled foil paper that is large enough to fold around.
5. Season artichokes with salt and pepper, and nestle 1 garlic clove in the center of each artichoke half. Drizzle generously with quality olive oil (it’s okay if some of the olive oil pools in the center or overflows onto the foil). Close the foil around artichokes.
6. Roast in the 400 degrees F heated-oven for 40 minutes.
7. Carefully open the foil pouches using tongs. Remove the roasted garlic from the center of artichoke, and close the foils back until ready to serve. Let garlic cool.
8. In the bowl of a small food processor, add the roasted garlic with the remaining vinaigrette ingredients. Pulse until smooth.
9. Remove the artichokes from foil. Arrange on a serving platter, generously drizzle the roasted garlic-dill vinaigrette. Top with shallots, capers and crumbled feta cheese. Enjoy!

How to Cook Artichokes

This simple steamed artichoke recipe is a wonderful spring appetizer. Enjoy the tender petals with melted butter or another tasty sauce for dipping.

Prep: 10min

Ingredients:

• 1 globe artichoke
• 1 lemon (quartered)
• Artichoke Dipping Sauce (for serving)

Instruction:

1. Prepare the artichoke stem: Pull any leaves off the stem, and use a vegetable peeler to peel off the stem’s woody exterior. Use a sharp stainless steel knife to trim off the end of the stem and gently score the trimmed end with an “X” pattern. Rub the stem all over with the cut side of one of the lemon segments to prevent browning.
2. Prepare the artichoke bud: Cut off the top quarter off the artichoke, about 1/2-1 inch. Rub the cut leaves all over with the lemon. Use kitchen shears to snip off the pointy tips of the remaining leaves.
3. Steam the artichoke: Fill a large pot with 1 inch of water, and squeeze in any remaining lemon juice. Add the squeezed lemon segments to the pot. Place a steamer basket in the pot, add the artichoke, and bring to a boil. Cover and steam for 35-45 minutes, or until the artichoke stem is fork-tender and you can easily peel off the outer leaves.
4. Remove the choke: Allow the artichoke to cool slightly. Slice it in half lengthwise, and use a small spoon to scoop out the hairy choke.
5. Serve the artichoke halves with melted butter or another dipping sauce of your choice. To eat, dip the leaves into the sauce and use your teeth to scrape off the meat, discarding the tough, fibrous shell. You can eat the artichoke heart and stem in their entirety.

How to Cook Artichokes | Food How To

FAQ

What can I do with an abundance of artichokes?

Why do you soak artichokes in cold water?

What is the healthiest way to eat artichokes?

How to cook an artichoke good?

1. Fill a pot large with enough water to cover the artichokes; season the water with salt. …
2. Bring the water to a boil.
3. Add the artichokes in a single layer; reduce water to a simmer, cover and cook until a leave can be easily pulled off, 20 to 35 minutes.
4. Drain the artichokes.